NABAD CAFE

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. Jan 14, 2026

   ✕
   3 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

2. Dec 9, 2025

   ✕
   7 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Protect unpackaged food from environmental sources of contamination during preparation.
   • Food employees must wash their hands after: using the toilet; coughing or sneezing; using a handkerchief or disposable tissue; using tobacco; eating or drinking; handling soiled equipment or utensils; caring for or handling service animals or fish in an aquarium, molluscan shellfish or crustacea in a display tank; as frequently as necessary during food preparation to remove soil, contamination, and to prevent cross-contamination when changing food preparation tasks; when switching between working with raw food and working with RTE food; before donning gloves for working with food; and touching bare human body parts other than clean hands and clean exposed portions of arms.

3. Nov 13, 2025

   ✕
   10 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Keep the plumbing system in good repair.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Have an approved chlorine chemical sanitizer solution. The solution must have a minimum concentration of 50 ppm. The solution must also meet the temperature and pH requirements of this rule.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)

4. Feb 6, 2025

   ✕
   4 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Keep a log to record employee illness symptoms. Have it available upon request.

5. Jan 8, 2025

   ✕
   8 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep all intake and exhaust air ducts and filters clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Have hand soap at all handwashing sinks.

6. Dec 12, 2024

   ✕
   8 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep all intake and exhaust air ducts and filters clean.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Have hand soap at all handwashing sinks.

7. Nov 8, 2024

   ✕
   14 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep all intake and exhaust air ducts and filters clean.
   • Keep non-food contact equipment surfaces clean.
   • Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Remove single-service and single-use articles made from materials that are unsafe and unclean.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Clean all physical facilities (floors, walls, ceilings). Keep them clean.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Have a test kit for the type of sanitizer used.
   • Keep a log to record employee illness symptoms. Have it available upon request.

8. Nov 7, 2023

   ✕
   7 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Use effective cooling methods to cool TCS foods.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Keep all intake and exhaust air ducts and filters clean.
   • Keep non-food contact equipment surfaces clean.
   • Keep the plumbing system in good repair.